Reverse-sear Ribeye

Cook time: 70 minutes

Serves: 2

Ingredients & Items

-AXEL Provisions Chimichurri (Traditional or Verde)

-2lbs Rib-eye, if possible ask for Tomahawk Rib-eye

-2 Steams of Rosemary

-2 Cloves of Garlic

-1/3 stick of Butter

-Grill or Skillet

-Stove top


-Cooking oil

-Salt (coarse) & Pepper

-Cooking thermometer



  1. Remove meat from the fridge. Allow time for steak to reach room temperature.
  2. Turn on the oven to 270F. Salt Rib-eye, coarse salt, on both sides.
  3. Once the oven is ready, place Rib-eye in the oven directly on the rack. Add foil beneath for leakage. Leave Rib-eye in the oven for about 20 minutes. Monitor the internal temperature. Please note that the steak will continue to cook in the next steps. (For Medium Rare- remove at 120F. For Medium- remove at 125F).
  4. Once the desired temperature is reached, remove the steak and let rest for 5 minutes. Meanwhile, place the skillet on the stovetop over high heat.
  5. CAUTION: Once Rib-eye is rested and the skillet is hot, cut the butter in two pieces, place in skillet, add 2 garlic cloves, and stir the butter with rosemary until butter is almost melted.
  6. CAUTION: Gently place Rib-eye on the skillet, no more than 2-4 minutes on each side. Don’t forget to sear the edges of the Rib-eye as well.
  7. Once all sides are seared, remove the steak and let sit for 5 minutes. Add pepper to taste.
  8. Add AXEL Chimichurri flavor of your choice.
  9. Serve & enjoy :)

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